Chantillypotatoes Recipes

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MASHED POTATOES "CHANTILLY"



Mashed Potatoes

Try this with some potatoes with the skin on and some with the skin off for an even bigger flavor. So good.

Provided by Alex Guarnaschelli

Time 1h

Yield 8 servings

Number Of Ingredients 7

4 1/2 to 5 pounds Idaho russet potatoes, peeled and cut into 1-inch chunks (see Cook's Note)
Kosher salt
3/4 cup whole milk
1 stick butter, cut into slices, plus 1 additional tablespoon butter for baking dish
1 tablespoon unseasoned breadcrumbs
1 cup heavy cream
3/4 cup grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce to a simmer. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 15 to 20 minutes.
  • Pour the water and potatoes into a colander placed in the sink to drain off all of the water. Return the same pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt. Whisk in the stick of butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat.
  • Use the remaining 1 tablespoon butter to "grease" the sides and bottom of the baking dish. Add in the breadcrumbs and roll them around inside the dish so it creates a butter/breadcrumb topping.
  • Using a whisk (or an electric mixer fitted with the whisk attachment), whip the heavy cream until fairly firm. Season with salt.
  • With a rubber spatula, gently fold the whipped cream and about 1/2 cup Parmesan cheese into the mashed potatoes. Taste for seasoning. Transfer the potatoes to a baking dish and top with remaining Parmesan. Place in the center of the oven and bake, undisturbed, for 15 to 20 minutes. The top should be light brown from the cheese and the potatoes hot. Serve immediately.

CHANTILLY POTATOES



Chantilly Potatoes image

Rich and tasty mashed potatoes with Havarti cheese and topped with whipped cream, baked until golden brown.

Provided by Olha7397

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup heavy cream, whipped
1 cup grated havarti cheese
2 teaspoons salt
4 cups mashed potatoes

Steps:

  • Preheat oven to 400 F.
  • Whip the cream until stiff.
  • Fold in the Havarti cheese and salt into the mashed potatoes.
  • Place the mashed potatoes in a buttered casserole dish.
  • Spread the whipped cream over the potatoes.
  • Bake, uncovered, in oven 15 to 20 minutes, or until golden brown.
  • 6 servings.
  • Dining In-- A Collection Of Fine Recipes.

CHANTILLY POTATOES



Chantilly Potatoes image

Great way to use up leftovers and very versatile. Quick and easy comfort food. Serve with a salad and a vegetable for a great meal.

Provided by Mysterygirl

Categories     Chicken

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

6 cups mashed potatoes
1 cup turkey or 1 cup corned beef, in small dice
1/2 cup whipping cream
1 cup cheddar cheese, grated

Steps:

  • Preheat oven to 450 degrees.
  • Place mashed potatoes in a greased casserole.
  • Top with ham or other meat of choice.
  • Whip cream until firm and fold in the cheese.
  • Spread over meat and potatoes.
  • Bake for 10-15 minutes at 450 degrees.

CHANTILLY POTATOES



Chantilly Potatoes image

Baked chantilly mashed potatoes with a cheese topping. You can add a variety of cheeses, bacon, or chives. I use homemade mashed potatoes, but instant work just as well.

Provided by Lorilee Perugini

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 teaspoon butter, or as needed
3 cups mashed potatoes
½ cup heavy cream
½ cup grated Swiss cheese
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish.
  • Spread mashed potatoes in the prepared baking dish.
  • Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.
  • Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 30.1 g, Cholesterol 74.7 mg, Fat 21.4 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 13.3 g, Sodium 591.5 mg, Sugar 2.8 g

CHANTILLY MASHED POTATO CASSEROLE



Chantilly Mashed Potato Casserole image

The addition of whipped cream into mashed potatoes is what makes them Chantilly mashed potatoes. I was skeptical, but this was one of the most outstanding alternative mashed potato recipes I've ever had. With a light and luxurious texture, it's a perfect side dish for any holiday or special occasion.

Provided by Chef John

Categories     Mashed Potatoes

Time 1h

Yield 8

Number Of Ingredients 9

4 large russet potatoes, peeled and quartered
6 tablespoons unsalted butter, cubed
kosher salt to taste
½ cup grated Gruyere cheese
1 pinch cayenne pepper, or more to taste
1 cup finely grated Parmigiano-Reggiano cheese, divided
½ cup buttermilk
¾ cup cold heavy cream
2 tablespoons sliced green onions

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C).
  • Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
  • Remove from the heat and let drain in a colander for 5 to 10 minutes.
  • Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
  • Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
  • Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
  • Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
  • Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
  • Remove from the oven and sprinkle with green onions before serving.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 35.2 g, Cholesterol 70.3 mg, Fat 22.2 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 13.7 g, Sodium 210.5 mg

POTATOES CHANTILLY



Potatoes Chantilly image

Make and share this Potatoes Chantilly recipe from Food.com.

Provided by GingerlyJ

Categories     Potato

Time 55m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 6

6 -10 potatoes
1 cup sour cream
1 cup shredded cheddar cheese
1 (10 ounce) can French-fried onions
1/4 cup milk
1 pinch parsley

Steps:

  • peel, slice and boil the potatoes.
  • drain and mash.
  • whip with a fork and the milk.
  • add sour cream and cheese and almost all the onions.
  • spoon mixture into a casserole dish add more cheese, onion and parsley to the top.
  • bake at 375 for 25 minutes.
  • add another bit of onions and cheese and bake for another five minutes.

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CHANTILLY POTATOES - MEL'S KITCHEN CAFE
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2019-04-28 Instructions. Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 …
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  • Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
  • In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.
  • At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.


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